Ohhh yes 🥩🔥 LongHorn-style steak—juicy, flavorful, with that signature charred, buttery crust. Here’s a simple way to make it at home that mimics restaurant-quality results.
🥩 LongHorn-Style Steak
Ingredients (serves 2–3)
- 2 ribeye, New York strip, or sirloin steaks (~1–1.5 in thick)
- 2 tbsp olive oil
- 1–2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional for smoky flavor)
- 2 tbsp butter
- 2 cloves garlic, smashed
- Fresh thyme or rosemary sprigs (optional)
Instructions
1️⃣ Prep steak
- Bring steaks to room temperature (~30 min out of fridge).
- Pat dry with paper towel.
- Rub both sides with olive oil, salt, pepper, garlic powder, and paprika.
2️⃣ Sear steak
- Heat a heavy skillet (cast iron preferred) over high heat until very hot.
- Sear steaks 3–4 min per side for medium-rare (adjust time for thickness).
- Don’t move steaks too much—let them form a good crust.
3️⃣ Add butter and aromatics
- Reduce heat to medium.
- Add butter, garlic, and herbs.
- Tilt pan and spoon melted butter over steaks for 1–2 min (basting).
4️⃣ Rest steak
- Transfer steaks to a cutting board.
- Tent with foil, rest 5–10 min to redistribute juices.
5️⃣ Serve
- Slice against the grain if cutting, drizzle with pan butter.
- Serve with sides like mashed potatoes, grilled vegetables, or a baked potato.
Pro Tips
- Juicy steak: don’t overcook; use a meat thermometer: 125°F (52°C) for medium-rare, 135°F (57°C) for medium.
- Crust: high heat + dry steak = perfect sear.
- Butter baste: adds LongHorn-style richness and flavor.
- Optional finish: sprinkle a little finishing salt or cracked black pepper just before serving.
I can also give a “LongHorn clone seasoning rub” version that mimics the exact savory, garlicky, slightly smoky steak seasoning used in their restaurants 😏.
Do you want me to do that?
